F&B Manager needed for a leading group of restaurants in Beirut, Lebanon.
Culinary school diploma or degree in food service management or related field
Minimum 10 years of experience (including 3 years in a similar role)
Certificates in hygiene, quality control, food safety, and sanitation is a plus.
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Ability to spot and resolve problems efficiently.
Strong financial skills.
Mastery in delegating multiple tasks
Strong communication and leadership skills
Up to date with food and beverages trends and best practices
Ability to manage personnel and meet financial targets
Guest-oriented and service-minded
Finalizes menus and beverage lists with the coordination of the Executive Chef and Brand Chef.
Develops operating tools necessary to modern management principle ex: budgeting, forecasting, purchasing specification, recipes portion specification, production control etc
Helps the outlets to establish and achieve the predetermined profit objectives and desired standard of quality food and service.
Implements daily and weekly specials in restaurants - checks pricing with cost control- with the coordination of the Executive Chef and Brand Chef.
Sets the standard for the new products and updates the product list.
Monitors food cost results and discusses with kitchen chef and restaurant manager to provide solutions.
Ensures that promotions are held in all restaurants regularly with coordination with the marketing department to increase business.
Reviews operation service standards and updates them.
Ensures that all employees have received their job description, submitted their official papers to the HR and received the necessary training for job competence.
Checks daily rosters in all restaurants with coordination of the restaurant manager, ensures coverage and monitors timekeeping and absenteeism.
Holds weekly meeting with Food & Beverage team and continuously evaluate the performance and encourage improvement of the team member.
Implements Food Safety, Hygiene & Sanitation practices in all branches.
Ensures Quality Control in all branches.
Coordinates with the marketing department regarding menu engineering, costing and food event organization
Participates in every opening and supports all teams, maintains a low turnover and keeps high level of staff morale.
Works on maintaining an accurate Use Record for all brands, menu breakdown, description and menu implementation.
Participates in staff recruitment whenever necessary according to the budget and flow chart.
Works on a standardizing equipments and utensils for all restaurants.
Follows up on food and equipment inventories.
Reviews food and beverage deliveries, checking store contents in order to verify product quality, quantity and expiry dates.
Reviews PAR Level of all restaurants.
Follows up on production and pastry.
Overviews the customers complaints and provides the proper solutions in order to minimize recurrence.
Involves in training, updates Standard of Performance Manuals, and keeps training records.
Ensures weekly inspections are carried out and reports are submitted for follow up and action plan setting.
Approves along with CEO and HR manager the yearly operations training schedule.
Ensures confidentiality of all operation related matters.
Performs all related duties and special projects as assigned by the CEO.